Cumin Lamb Ragu should be in your pasta rotation when you can’t decide between Italian and Chinese

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Cumin Lamb Ragù took a 24 hour braised lamb shank from @AdamWitt and combined it with all the basic ingredients of a relatively quick ragù.

I do really love the flavor of canned fried dace and wanted to be more open to trying weird sh*t with it since having the incredible tinned dace dip at @bonniesbrooklyn.

Its sweetness balanced out the soy braised lamb very well and was made even more vibrant by the pecorino Romano and cilantro. All it all it tasted very much like a lamb ragu but with plenty of something something extra.